• 1 1/2 cups unsalted butter, softened
• 3 cups sugar
• 8 oz cream cheese, softened
• 6 eggs
• 3 cups flour
• 2 teaspoons vanilla
• 2 teaspoons lemon juice

1. Preheat oven to 300℉. Grease and flour tube or bundt pan.
2. Cream butter and sugar. Add cream cheese and mix well.
3. Alternate eggs and flour until thoroughly mixed.
4. Stir in vanilla and lemon juice.
5. Pour into pan; bake 90 minutes at 300℉.
6. Pairs well with Creamy Lemon Glaze.

• 3/4 cup chopped nuts (optional)
• 2 eggs
• 1 teaspoon baking powder
• 1 cup flour
• 1 ounce unsweetened chocolate, cut up
• 1/2 cup butter

1. Heat oven to 350F. Grease and flour 13×9 inch pan.
2. In large saucepan, melt butter and unsweetened chocolate over low heat, stirring until smooth.
3. Stir in flour, then remaining base ingredients; mix well.
4. Spread in pan.

Filling:

• 6 ounces cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chopped nuts (optional)
• 1 cup chocolate chips

1. In small ball, combine all filling ingredients except nuts and chocolate chips.
2. Beat until smooth and fluffy.
3. Stir in nuts.
4. Spread over chocolate mixture in pan and then sprinkle evenly with chocolate chips.
5. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
6. Immediately sprinkle marshmallows over top and bake for an additional two minutes.

Frosting: (prepare right before base comes out of the oven)

• 2 cups miniature marshmallows
• 1/4 cup butter
• 1/4 cup milk
• 1 ounce unsweetened chocolate, cut up
• 2 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

1. In a large saucepan over low heat, combine butter, milk, unsweetened chocolate and cream cheese. Stir until well blended.
2. Remove from heat and stir in powdered sugar and vanilla.
3. Immediately pour frosting over marshmallows and lightly swirl with knife to marble.
4. Refrigerate until firm; cut into bars. Store in refrigerator.